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You’re Invited to our Sunday Dinner! Today I’m only making the sauce. Fish Taco Sauce because it needs time to allow all the flavors to permeate together for a minimum 2 hours. The longer the better the taste. Taste it now and see what a difference it is 2 hours later! Amazing taste!
You’re invited to our home for Sunday Dinner! This week it’s a Sensational Salmon Dinner. Last week was a honey glazed salmon & if you have left overs, use those for this recipe in place of the canned salmon. Yes, I said canned! Ewww! But not so! My Momma wouln’t feed us junk. Only love food. Let’s begin!
Step 1: Gather Ingredients: 1 can salmon 15 ounces or fresh (if fresh or my left over salmon make sure to add about 1/2 cup of oil. If not, you can leave out but it won’t have that same moisture as the can will.)
4 to 5 medium size potatoes peeled. I used a mix of red and yellow.
Canola oil to coat pan about 1/2 inch of oil as you go along cooking these beautiful tasty sensational salmon patties.
Step 2: Pour in the salmon and de-bone. Take out all the big spine parts and take out as much of the smaller bones. The really small translucent bones are ok to leave in. They will break up because they are soft. Peel your potato and mash with a smasher masher in a mixing bowl with the salmon to the consistency you like. I like ours to be well blended. Then add a the lemon pepper and mix well. Next add 1 egg to begin with. This recipe will call for 2. If too mushy then add 1 more small potato or half of medium.
Step 3: Mix, mash, and form into patties.
Step 4: Preheat cast iron pan on medium heat with oil and begin to cook each side until a crisp crust forms around edges and flip and cook until done. You can add additional lemon pepper while they are cooking (which I always do as they are cooking.)
Serve with any flavor rice, noodles, or veggies! It’s also an excellent appetizer!
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Welcome Y’all! You’re invited to our Sunday Dinner! It’s Honey Glazed Salmon. I think I have a theme this month? What do you think? As usual you’re invited over for Sunday Dinner with the Kelrez’s, chat, gather around our dining table, and some coffee afterwards! Let’s begin!
Step 2: Melt honey and butter together in pan or microwave in a bowl. Mix
Step 3: Place salmon on top of foil. Enough foil to cover all the bottom and around to close up. Mix in the garlic into the honey/butter glaze and pour over the entire salmon fillet
Step 4: Place lemon wedges on top and sprinkle in seafood seasoning.
Bake at 400 degrees for about 30 minutes depending on oven temperature. It must have turned colors of pink to a brownish tan. The edges will have browned first then you can uncover for the remaining cook time. If it’s flaking and you can see the salmon pulling apart, it is done.
Welcome to our Sunday Dinner! You are always welcomed here to have a seat at our dining table, kick back, chat, have some dinner, and maybe coffee and dessert afterwards. Like my easy and Amazing Strawberry Dump Cake!
Today what’s on the menu is Marinated Flank Steak! Complements of my son, Aidan. He’s the original chef who made this for us (minus the veggies).
Let’s begin with! You guessed it, gathering our ingredients!
Remember to wait for that glossy shine in the oil to shine thru before tossing in your steak onto the hot pan. It doesn’t take long. If the oil burns, it can change the taste of the entire meal so make sure and have all the prepping done. At this stage, you can also toss in a few red pepper flakes, if you like some heat to it. As the oil heats, the red pepper flakes will release it’s natural oils into the pan. Discard all of the remaining marinade.
Serve with steamed rice in a bowl and pour the hot marinated flank steak veggies all over the rice. And enjoy! This is the perfect quick family meal.
Are you a prayer snob? Do you only pray for your immediate and closest family and friend circle? Do you only prayer when you or they have a request? Are you finding yourself to be truly compassionate and not saying sly remarks onto someone or a situation? Are you truly meaning your prayers or do they just fall short of reaching up to our Heavenly Father?
There are people of all walks of life but it’s up to us to pray faithfully, pray for the less unfortunate, and pray for everyone. Even the one’s who have hurt us or the one’s we don’t particularly get along with. We may not ever get along but pray that situation will simmer down. We should uplift one another all the time. Pray with a thankful heart, send prayer requests for the meek, pray for the world, and know that goodness is within HIM. GOD is good all the time. Send prayers for everyone.
He is pleased in us when we are pleased with helping others. Helping in many ways such as giving, charity, and prayers. Making a difference with your time, skills, and talents for the good of others. This is a pleasant offering to our GOD. He sees our sincerity, love, and concern. Be patient with others that aren’t caught up in our world in mind, spirit, and work. We need to see from the outside in and develop patience for our world and send prayers for patience for yourself and prayers for others. Send prayers for everyone.
Acts 10:4 Your prayers & gifts to the poor have come up as a memorial offering before our GOD.
Welcome to our Sunday Dinner’s! You are most welcome to take a visit and have a seat at our table for another incredible Sunday Dinner dish. I remember my Mom always had the biggest meals on a Sunday. I’m talking about homemade from scratch meals. Do I do that….hmmm…every now and then. But mostly I find taking some short cuts, pre-prepping, or take out is best for this busy Mom. I should really have a new title. MOM should stand for Multi Optimizer of Missions. Sounds good to me. That will be another time as long as I can have my own cape! Another time! Another time!
Let’s get to gathering before we gather at the table. This is a great recipe to only make half or prepare it all and then freeze half before baking.
Welcome to our Sunday Dinner once again! I’m so elated to be sharing the blessings of FOOD even during recovery! Today it’s about common cooking mistakes which I have learned and failed at as well. I’m by no means a chef nor pretend to be. I’m a foodie! I love food. I love good food. Not any foodie pictures this time around. Another reason is because I’ve had surgery so I had to do the best and hopefully you guys and gals appreciate this busy mama who was under the knife. No pun intended, but what an awesome intro to my 1st common cooking mistakes! Got to have sense of humor to uplift my spirits . So here we go!
Knives are very much used in everyday family cooking,right?! So we need to have a properly sharpened knife. Make sure it fits your hand size and meat size. I have small hands so a 12″ or 13″ won’t work for me. But for my husband, it’s perfect. If you are cutting rather large pieces of meat, then yes use the larger knives. Relatively speaking a good 8″ knife is a great family knife and good controllability. Preferably stainless steel is best. Ceramic will chip if it hits a large bone.
I’m being truthful here when I say, I have spices older than a 2 years old. It’s time to toss them out. Spices have a shelf life so don’t buy bulk size if you are only going to use a few times and store the rest. I’ve done that and so have you. Let’s get to tossing them out NOW. Now the rule is this: Fresh spices last about 4 years, ground spices 2 to 3 years, and dried herbs 1 to 3 years depending. Stored spices over time lose their flavor and potency and those are the qualities we seek when cooking. I guess I have some pantry spice cleaning!
If you’re like me, I like to cook and eat right away. So why must I have to wait longer to eat my dinner! Truth be told here, the reason we need to allow our freshly cooked meat choice rest is because the juices redistribute through all that fresh meat. The result is a juicer dinner in your mouth. Would you rather have juicy tasting meat or juices run all over the cutting board? I choose juicy tasting meat.
Preheating to Fast:
Have you often had a dinner where you taste an abundant amount of burnt oils? I have! This is how this goes and normally happens: You get your pan, turn up the heat to a medium high, and pour in your oil. You turn around to gather a few items from the pantry or fridge. By the time you open up your items to get the dish started, the oil is bubbling up, turning colors, and beginning to smell differently. And the beneficial antioxidants break down and form an unusual taste and possibly harmful compounds. So next time you pour in some oil, keep an eye on it and once it begins to shine, the oil is hot enough to begin your amazing dish. Another thing is the pan. Cast Iron is the best overall and leaches at the least chemical into your food. Yes it does have iron but generally speaking it’s accepted as safe. Another great pan are the ceramic pans because they are glazed not coated such as them teflon pans. And of course stainless steel.
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